Straight out of New Orleans, this sticky fabulous dessert will transport you directly to the Big Easy!
Yields: 8 servings
8 cupsday-old bread cubes
2 large eggs
14 oz.sweetened condensed milk (1 can)
1/2 cupdark brown sugar, packed
1 tbspvanilla extract
1 tspground cinammon
1/4 tspground nutmeg
1 cuppecan pieces, toasted
1/2 cuptoffee bits
1Line an 8"x8" baking pan with foil. Have the bread cubes in a large mixing bowl.
2In a medium bowl, whisk together the eggs, condensed milk, milk, brown sugar, vanilla, cinnamon and nutmeg. Pour the egg mixture over the bread and toss to coat. Let sit for 15 minutes.
3Preheat your oven to 350 degrees. Fold the pecans and toffee bits into the bread and egg mixture and then scrape into the prepared baking pan. Cover with plastic wrap and then heavy duty aluminum foil.
4Bake the pudding in a water bath for one hour, then uncover and bake for another 15 minutes to brown.
This is beyond good eating (and even better with Bananas Foster over top). Sorry, this is NOT on your diet!